Beef Lasagne

Make the ragù

Heat the olive oil in a large, deep frying pan or saucepan over a medium heat. Add the onion, carrot, and celery with a pinch of salt and cook for 8–10 minutes until softened. Add the garlic and cook for 1 minute more. Increase the heat to medium-high, add the beef mince, and fry, breaking it up with a spoon, until browned all over. Stir in the tomato purée and cook for 2 minutes. Pour in the chopped tomatoes, beef stock, Worcestershire sauce, dried oregano, and dried basil. Season with salt and pepper, stir well, and simmer uncovered for 25–30 minutes until the sauce is thick and rich.

Make the béchamel

Melt the butter in a medium saucepan over a medium heat. Add the flour and stir constantly for 1–2 minutes to form a smooth paste (roux). Remove from the heat and gradually whisk in the milk, a little at a time, until smooth. Return to the heat and cook, stirring continuously, for 5–7 minutes until the sauce thickens enough to coat the back of a spoon. Season with salt, pepper, and a pinch of nutmeg. Remove from the heat and stir in half the grated cheddar.

Preheat and assemble

Preheat the oven to 190°C (170°C fan / gas 5). Spread a thin layer of ragù across the base of a deep 30×20 cm baking dish. Lay lasagne sheets over the top, breaking them to fit if needed. Spoon over a layer of ragù, then a layer of béchamel. Repeat the layers—pasta, ragù, béchamel—until all the ingredients are used, finishing with a generous layer of béchamel on top.

Top and bake

Scatter the remaining cheddar, the Parmesan, and the sliced mozzarella evenly over the top. Bake in the preheated oven for 35–40 minutes until the top is golden and bubbling and the pasta is tender when pierced with a knife. Leave to rest for 10 minutes before cutting and serving—this helps the layers hold together.